Potato, leek and spinach soup

Name: Potato, leek and spinach soup recipe
Yield: 6
Ingredients: 1.8kg all-rounder potatoes (such as Yukon Gold or desiree), peeled, cut into rough 2.5cm pieces; 3 medium leeks, white and pale-green parts only, halved lengthways, sliced in 12mm half-moons; 20.00 ml salt flakes; 170g spinach; Cream fraiche, to serve

1 rating

Jump to recipe

by delicious. team

delicious. team

Apr 09, 2025

“Potato-leek soup has a well-earned spot in the French cooking canon. Served warm in the winter or cold in the summer, it’s a simple, economical favourite across the country. We eat it all winter because it’s warming, hearty and nutritious, and all three of the kids love it. We make ours with spinach, for a vibrant final colour that stays bright because we add the greens at the very last minute. For a heartier style of soup, you can serve it without blending. In that case, skip the spinach.” – Marjorie Taylor and Kendall Smith Franchini

You'll need a 6.6L or similar Dutch oven or heavy pot.

This is an edited extract from French at Heart by Marjorie Taylor and Kendall Smith Franchini. Published by Abrams, AUD $59.99. Photography by Anson Smart.

1.8kg all-rounder potatoes (such as Yukon Gold or desiree), peeled, cut into rough 2.5cm pieces
3 medium leeks, white and pale-green parts only, halved lengthways, sliced in 12mm half-moons
1 tbs salt flakes
4 cups (170g) spinach leaves, stemmed
Cream fraiche, to serve

Method

1.

In a 6.6L or similar-size Dutch oven or heavy pot, combine potatoes and leeks. Add salt and enough cold water (about 2.5L)to cover potatoes and leeks by about 2.5cm. Bring to the boil over medium-high heat. Reduce heat to low and cook until potatoes are tender, 20-30 minutes.
2.

Carefully transfer one-third of the mixture to a heatproof blender, and add one-third of the spinach leaves. (You could also use a stick blender in the pot.) With the steam cap on, blend until smooth, on low to start, then on high, until evenly bright green. Transfer to a warmed large bowl and repeat with the remaining mixture.
3.

Adjust the thickness of soup with additional water, if desired, then season and serve immediately, with a dollop of creme fraiche and a grind of black pepper.